Pancetta is rolled, tied and covered by black pepper in the external parts
Made in Italy
Covered by black pepper
Pass to the dry salting process
Obtained from selected italian pork for weight and quality.
Once trimmed, they pass to the dry salting process with salt and spices manually made in different steps, alternate with some breaking time for 14 days, according to the old and traditional recipients.
Eliminated the pork rind, pancetta is rolled, tied and covered by black pepper in the external parts, assuming an unique aspect, smart and well appreciated.
Prosciutto di Parma avec os
PARMA IS SRL - TERRE DUCALI
Produced with thighs of pork from breeding and slaughterhouses strictly selected
PARMA IS SRL - TERRE DUCALI
Prosciutto di Parma boneless pressed
PARMA IS SRL - TERRE DUCALI
It is produced with thighs of pork from breeding and slaughterhouses strictly selected
PARMA IS SRL - TERRE DUCALI
Cicciolata
PARMA IS SRL - TERRE DUCALI
A typical starter or a cold cut from the countryside around Modena
PARMA IS SRL - TERRE DUCALI
Bacon rolled with skin
PARMA IS SRL - TERRE DUCALI
A perfect italian pork selected
PARMA IS SRL - TERRE DUCALI
Omelet with Boursin® filling
Ovoteam
INEDIT: discover the Ovoteam omelette with a creamy and melting heart at Boursin ®
Ovoteam
MUFFINS
BAKER AND BAKER France
Mix of science and creativity for our muffin formulations that always meet high quality standards and indulgent tastes
BAKER AND BAKER France
Laminated
BAKER AND BAKER France
Solutions for foodservice and retail markets
BAKER AND BAKER France
